|1||large handful of mixed greens|
|6||heirloom tomatoes, assorted colours|
|125 g||buffalo mozzarella|
|1/4 cup||basil leaves, torn|
|2 Tbsp||quality olive oil|
|2 Tbsp||prepared basil pesto (we used Le Grand)|
|1 Tbsp||thick balsamic vinegar|
|Maldon flaked sea salt|
|fresh ground pepper|
Scatter the salad greens over a large platter.
Slice the tomatoes thinly and arrange them over the greens in a decorative pattern.
Slice the buffalo mozzarella into rounds, then tear the slices into large pieces. Arrange them over the tomatoes.
Scatter the torn basil leaves over top.
Drizzle the salad with olive oil, followed by the basil pesto and then balsamic vinegar.
Sprinkle the salad with Maldon flaked sea salt and fresh cracked pepper. Serve immediately.